Chicken Dijonnaise Recipe
What is it about a cast-iron skillet that instantly evokes autumn? Perhaps it’s the moment I can finally turn on the oven. The warmth drifts through the house after months of summer heat. Or maybe it’s the memories it conjures. Cooking sizzles over an open fire while camping in the mountains. The smoky aroma mingles with crisp fall air. Whatever it is, I adore cooking with cast iron. Its versatility is unmatched. It can sit on the stove top. It slides seamlessly into the oven. It can even endure the raw heat of a direct flame. And when properly seasoned, a cast-iron skillet isn’t just a tool—it’s a lifelong companion, improving with age and use. I can’t say the same for Teflon pans. Despite their best efforts, they will never develop that same character. They lack resilience and a connection to the seasons. With cast iron, every meal feels like part of a tradition. It grounds the cooking experience in warmth, history, and timeless practicality.
And I love my Chicken Dijonnaise. It is a bold mustard marinated chicken breast. The chicken is sautéed with sizzling onions and bacon. These ingredients are combined in a delightful white wine mixture that adds a rich depth of flavor. The aroma that wafts through the house while it’s cooking is simply irresistible. It captivates everyone, including neighbors. They always compliment the scent wafting from our kitchen. It is absolutely to die for, and my family approves wholeheartedly.
I have been preparing this dinner for years. I have perfected the recipe along the way. I experimented with different types of mustard and spices to enhance the dish’s complexity. Even when my oldest daughter was just four, she couldn’t resist the dish’s mouthwatering charm. Her joyful words to her father, “good Mama’s dinner,” still ring in my head. They remind me of the warmth and love that fills our home during family dinners. Each bite of tender chicken, crispy bacon, and caramelized onions tells a story of happy family gatherings. Laughter and conversation thrive. Every meal becomes an occasion to cherish.
Cost to make this recipe.
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Cast-Iron Skillet Chicken Dijonnaise
Ingredients
- 4 large chicken breasts, pounded and trimmed…[$5.00]
- ⅓ cup Dijon mustard, …[$1.16]
- 3 Tbsp. honey, …[$0.72]
- ¼ tsp. pepper, …[$0.18]
- ¼ tsp. salt, …[$0.01]
- ½ medium onion, diced…[$0.25]
- 3 slices bacon, cut up…[$1.38]
- ¾ cup white wine, …[$1.31]
Instructions
- In a large bowl or plastic bag, add your chicken breast, mustard, and honey. Mix up and set aside to marinade.
- In a large skillet (I enjoy using cast iron), cook cut up bacon and onion together until it becomes brown and the bacon is cooked but not hard and overcooked.
- Scrape the bacon and onion mixture to the side of the pan to make room for the chicken.
- Add all the marinade chicken and cook for about 10 minutes on each side over medium-high heat.
- Add the white wine and mix the liquid together around the chicken. Cover skillet and let cook for another 10 minutes on reduced medium heat.
- Remove the cover, mix mustard wine sauce again and reduce the white wine for another 10 minutes with the cover off.
- When plating, make sure bacon, onion, and sauce is poured on top of the chicken breast.
Cast Iron Skillet Chicken Dijonnaise
Ingredients
- 4 large chicken breasts, pounded and trimmed…[$5.00]
- ⅓ cup Dijon mustard, …[$1.16]
- 3 Tbsp honey, …[$0.72]
- ¼ tsp. pepper, …[$0.18]
- ¼ tsp. salt, …[$0.01]
- ½ medium onion, diced…[$0.25]
- 3 slices bacon, cut up…[$1.38]
- ¾ cup white wine, …[$1.31]
Instructions
- In a large bowl or plastic bag, add 4 large chicken breasts, ¼ tsp. pepper, ¼ tsp. salt, ⅓ cup Dijon mustard, and 3 Tbsp honey. Mix up and set aside to marinade.
- In a large skillet (I enjoy using cast iron), cook cut 3 slices bacon and ½ medium onion together until it becomes brown and the bacon is cooked but overcooked.
- Scrape the bacon and onion mixture to the side of the pan to make room for the chicken. Add all the marinade chicken and cook for about 10 minutes on each side over medium-high heat.
- Add ¾ cup white wine and mix the liquid together around the chicken. Cover skillet and let cook for another 10 minutes on medium heat.
- Remove the cover, mix mustard wine sauce again and reduce the white wine for another 10 minutes. Keep the cover off.
- When plating, make sure bacon, onion, and sauce is poured on top of the chicken breast.